Sunday, March 24, 2013

Persian Love Cake

Yesterday we scattered my dear Aunt Cissy's ashes off the rocky little island near the end of the dog-end of Kingston Beach. A very magical little place.

My aunt and uncle's ashes have been scattered from there before and someone commented it is becoming our family's spot for such events. It was a moody afternoon - raining at first but then the sun came out and even a huge rainbow. I think Cissy would have been pleased with the occasion. It was a step up from the garbage bin request she'd first made!

We sang along (thank you too to Sarah on her mobile from Brunswick) with Frank Sinatra to 'Strangers in the Night' and then with Dusty Springfield to "I only want to be with you'.

Afterwards we had cakes (and whilst both mine and Micaela's had turned out a little flat they were delicious) and other afternoon treats. Everyone enjoyed my Persian love cake so a good recipe is always worth sharing. I've made it before at another family gathering and it's gone down well. 

Here's to you Cissy! 

Persian Love Cake

3 cups almond meal
1 cup raw sugar
1 cup brown sugar
120gm unsalted butter
2 eggs, lightly beaten
250gm Greek yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg
1/4 cup pistachios, roughly chopped
Preheat oven to 180 degrees C. Combine almond meal, sugars, butter and 1 tbsp salt in a bowl.  Rub with fingertips until coarse crumbs form.
Spoon half the mixture into a lightly buttered and baking-paper lined 26cm springform pan. Smooth out evenly.
Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base. Smooth top and scatter pistachios around edge.
Bake until golden (30 - 35 minutes). Cool completely in pan on wire rack.  Will keep a week.  Serve with yoghurt.

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